Complete Skirt Steak Dinner!

Tonight I had my favorite meal of meat and potatoes. I have 4 separate recipes in this post. The marinade for skirt steak, the Chimichurri sauce, a potato recipe and a mushroom dish. It is a complete steak dinner.

I had been wanting to make skirt steak and I decided since it still feels like Summer here in Chicago I’d do it today. I made the marinade yesterday and had the meat marinating all night. It’s a good habit to marinade certain meats. Marinades add flavor to the meat, moisture and also some marinades help tenderize meats. Unfortunately, skirt steak isn’t super tender which is why I marinaded it over night.

I went to the grocery store yesterday and had the butcher show me the skirt steak and the piece he showed me was too thin. I wanted to grill it and not have it turn into shoe leather. He then showed me the premium skirt steak. This piece of meat was HUGE! I had him cut it in half and he offered to remove the excess fat and also tenderize it. This was great! I figured one less thing I had to do. I paired the grilled skirt steak with a chimichurri sauce and a new potato dish and a deconstructed stuffed mushrooms. Take -a look at my complete steak dinner recipe below.

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Directions: Whisk all ingredients in a large bowl. Add in the meat and mix well. Put in the refrigerator for 4-24 hours. Rotating the meat a few times. Once ready to cook, heat grill on high heat. Let excess oil drip off and add to the grill. Cook 3-4 minutes on each side. Note: Cooking time will vary on the thickness of the beef. My skirt steak was pretty thin and I wanted to cook it on high heat and fast. Once cooked, cover with foil and let rest 5 minutes. When ready slice the skirt steak and top chimichurri suauce. See recipe below.

Directions: Add all ingredients to a food processor. Pulse several times until all is minced up. Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Notes: If you have a lime that seems a little to firm it may not produce a lot of juice. You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce. If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon. This will help mellow out the flavor of the garlic.

Directions: Preheat oven to 425°. Rinse large potato and slice with a mandolin using 3mm setting. Line a cookie sheet with foil, spray with cooking spray. Line the cookie sheet with the sliced potatoes. In a bowl melt the butter and add the garlic, parsley, onion and garlic powder. Brush half the butter on the potatoes and place in oven for 15 minutes. Remove the potatoes and brush with remaining butter mixture and put back in the oven for 5 minutes. Remove from the oven sprinkle with salt and serve immediately.

Directions: Heat a medium sauce pan on high heat. Add olive oil to pan and then the garlic and mushrooms. Cook until they start to soften about 4-5 minutes. Add in the butter, spices, and the breadcrumbs and mix well. Finally add in the cream cheese till melted and then remove from heat and serve immediately.

Note: This is my exact recipe I use to make stuffed mushrooms only it’s not stuffing them it’s mixing it all together. It taste just like the stuffed mushroom. It may not be as pretty of fancy but it’s amazing.